Description
A delicious one-pan meal featuring chicken thighs, orzo, and fresh peas, perfect for a comforting dinner.
Ingredients
Scale
- 4 pieces chicken thighs (bone-in, skin-on)
- 1 cup orzo
- 1 cup fresh peas or frozen peas
- 2 cloves garlic (minced)
- 1 medium shallot (chopped)
- 3 cups chicken broth (preferably homemade)
- 2 tablespoons extra-virgin olive oil
- 1 lemon (zest and juice)
- to taste salt
- to taste freshly cracked black pepper
Instructions
- Heat olive oil in a large skillet or Dutch oven over medium heat.
- Season chicken thighs with salt and pepper.
- Add chicken thighs, skin-side down, and cook for 6–7 minutes until golden and crispy.
- Flip chicken and cook for another 6–7 minutes until fully cooked (internal temperature of 165°F or 74°C).
- Remove chicken from the skillet and set aside.
- In the same skillet, add minced garlic and chopped shallots, and sauté for 2–3 minutes until softened.
- Stir in orzo and cook for 1–2 minutes, allowing it to absorb some of the garlic and shallot flavors.
- Pour in the chicken broth and bring to a boil.
- Lower the heat to a simmer and cook for 10–12 minutes until the orzo is tender and most of the liquid is absorbed.
- Add peas and cook for 2–3 minutes until heated through.
- Return chicken to the skillet and toss with the orzo and peas.
- Stir in lemon zest and juice.
- Season with additional salt and pepper if desired.
- Serve warm.
Notes
- This dish can be garnished with fresh herbs for added flavor.
- For a richer flavor, use homemade chicken broth.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 plate
- Calories: 550
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 120mg